Basmati Rice With Potato Crust Food

BASMATI RICE WITH POTATO CRUST

Steps:

• Wash and soak rice. In a small bowl mix: 1 TBS hot water 2 TBS butter, unsalted , melted 1/2 tsp saffron , crushed Bring to boil in a 5-quart non-stick pot: 8 cup water 1 TBS salt When the water has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water. When the water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is still uncooked. Return the pot to the burner, set heat to medium and add: 1 1/2 TBS vegetable oil and 1 russet potatoes , cut into 1/4-inch thick circles Using a spatula, gently scoop the drained rice into the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot. Press several holes around the rice down to the potato crust. Cover the lid of your pot with a clean towel and set firmly over your pot to prevent steam from escaping. After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!). To serve, you can place a large round platter over the top of the pot, then carefully invert the pot and remove gently. This will create a cake-effect, with the potato crust showing on top. Or, you can use a spatula to gently remove the rice and scatter on your serving platter, creating a pyramid-effect, placing the crunchy potatoes on top or surrounding the rice.

IRAQUIAN RICE WITH POTATO CRUST (ZWT3)

Steps:

• Melt the 3 Tablespoons of butter in a saucepan over medium heat.
• Stir in the rice and cook for 1 minute.
• Add the boiling water and 1 teaspoon of salt.
• Cover, lower the heat and simmer for 10 minutes.
• Remove from the heat and drain, reserving the rice.
• In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
• In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
• Sprinkle with the garlic.
• Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
• Cover the pot with aluminum foil and put the cover on top.
• Cook over very low heat for 45 minutes, or until the rice is tender.
• Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
• Serve on warm plates with spoons of rice beside crisp garlic-potatoes.

IRANIAN RICE WITH POTATO CRUST AND SAFFRON

Steps:

• Clean, wash, and soak rice for 30 minutes.
• Cook in a pan with 4 cups water.
• Boil on high heat for 5 minutes.
• Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
• Mix saffron and warm water; set aside.
• Peel potatoes and cut into thick round slices.
• Pour saffron in a pan.
• Add 2 tbsps. melted butter and potatoes, and mix very well.
• Spread sliced potatoes in the bottom of the pan and spoon all rice over.
• Sprinkle with remaining butter.
• Cover pan with aluminum foil and leave on very low fire until done.
• Transfer rice to a platter so that sliced potatoes are on top of rice.

BAKED POTATO QUICHE (WITH POTATO CRUST)

Steps:

• Prepare crust: Beat 1 egg and 2 tablespoons of sour cream together until blended. Set aside. Place the instant potato flakes and salt ina food processor. Pulse 2 times to combine. Cube the cold butter and add to the potato flakes. Pulse until well combined and there are no large chunks of butter. Add the shredded cheese and pulse 2-3 times. Stream in the egg/sour cream mixture into the food processor while it runs. When well combined remove from the food processor and press evenly into a 9-inch quiche pan or pie pan (much like you would with a crumb crust.) Place in the refrigerator for at least 30 minutes before using.
• Heat oven to 375 degrees. Baked the prepared crust for 10 minutes. Remove from oven and set aside.
• Reduce the oven temperature to 350 degrees.
• Whisk together the 5 eggs, evaporated milk, sour cream, mustard, hot sauce, salt, and pepper.
• Into the warm prepare crust evenly add the Swiss cheese, then the bacon and green onions. Pour over the egg mixture and fill (if you have some egg mixture left over that is fine.).
• Sprinkle the top with the shredded cheddar.
• Carefully place the quiche in the oven and bake for 40-50 minutes until the eggs have set. Allow to set for 10-15 minutes before cutting. Can be served warm or at room temperature.

BASMATI RICE WITH POTATO CRUST

Steps:

• Rinse then soak rice for 10 minutes to 30 depending on quality.
• Melt 2 Tablespoons of butter in a saucepan over medium heat.
• Stir in the drained soaked rice and cook for 1 minute.
• Bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain.
• Melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste.
• In a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in).
• Sprinkle with the garlic.
• Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
• Cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender.
• Removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! Then flip --.
• Enjoy!